Description
A flavorful and creamy chicken curry dish.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 tablespoons unsalted butter
- 1 (28 oz) can whole tomatoes
- 1 cup heavy cream (or coconut milk)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- Salt and pepper to taste
Instructions
- Dice the chicken into bite-sized pieces.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and sear until golden brown, about 5-7 minutes.
- Add remaining butter, minced garlic, and grated ginger to the skillet; sauté until fragrant (1-2 minutes). Then add crushed tomatoes.
- Stir in cumin, coriander, garam masala, salt, and pepper. Simmer for 10 minutes before gradually stirring in heavy cream until well combined.
- Return the seared chicken to the skillet and simmer for another 15 minutes to absorb flavors.
- Serve hot over rice or with warm naan, garnished with fresh cilantro.
Notes
- This dish can also be made with coconut milk for a dairy-free option.
- Garnish with fresh cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg